Indian Cooking for Dummies

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Rasam

There are many varieties of rasam. They are as follows :

Tomato rasam
Lemon rasam
Mysore rasam
Veppampoo (neem flower) rasam
Pepper rasam
Dhal rasam

Tomato rasam

Ingredients :

Medium size tomato - 1
Tamarind - Gooseberry size
Coriander, curry leaves - finely cut as needed
Rasam powder - 2 tbsp
For seasoning - mustard, jeera, asafoetida
Salt - to taste

Method:

First pour some water in a vessel, add the tomatoes, smash them and let it boil. After some time add the tamarind 
pulp to it. Boil till the raw smell of tamarind disappears and lower the flame. Add two tablespoon of rasam powder and 
the required salt.

Let it come to a boil and while it does, sprinkle the finely cut coriander and curry leaves. Never over boil the rasam. 
When it comes to a boil, remove it from the flame. Then take a frying pan and add a little oil. When the oil heats up, 
add the mustard, a little jeera and asafoetida powder. When the mustard splutters, add the seasonings to the rasam. 
Now tomato rasam is ready to be served.

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Note:

1. Rasam made in a lead vessel (eeya pathiram) makes it more tasty. At the same time, see to it that the flame is 
reduced to a minimum while cooking in a lead vessel. If the lead vessel is kept without water on the stove, it will melt. 
so, one has to be careful while cooking in a lead vessel.

2. Some people add dhal to the rasam. If so, cook the dhal with water in a heavy-bottomed vessel separately. While 
preparing rasam in the method mentioned here, add the cooked dhal along with the rasam powder. 

Jayam